Broccoli Trees With Cheese Sauce

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup milk (not skim), more as needed
• 1 cup coarsely grated Cheddar cheese
• Steamed fresh or frozen broccoli florets

1. Melt butter in a small, heavy skillet or saucepan over medium heat.
2. Add flour and cook, stirring constantly, until bubbly, fragrant and just golden, about 2 minutes.
3. Whisk in about 1/3 of the milk and bring to a simmer.
4. Repeat twice more with remaining milk, continuing to whisk as sauce thickens and reducing heat if it boils.
5. Whisk in the cheese and heat through.
6. If sauce is too thick, whisk in a little more milk.
7. Pour into small bowls for dipping and serve with broccoli.

butter, flour, milk, cheddar cheese, steamed fresh

Taken from cooking.nytimes.com/recipes/10118 (may not work)